Pasta Salad with Dijon Balsamic Glaze

This recipe is an old family favorite, especially in the summer. My favorite part about it is that the only thing you have to cook is the pasta and then it never needs to be reheated. It’s eaten cold, which is so refreshing in our HOT Texas summers. So without anymore fanfare, here’s the recipe.

Cook one package (16oz) of Fusilli pasta until al dente. (Undercook very slightly; pasta will continue to soften in salad.)

In large bowl make dressing. Wisk together:

1T Dijon mustard

1 clove garlic pressed (either mince or put through a garlic press)

3 T balsamic vinegar

salt and black pepper to taste

4T olive oil

Add to pasta and coat.

Add after you have diced all:

Blanched or raw broccoli

Cherry tomatoes cut in half

Kielbasa sausage

Carrots

Cucumbers

Bell peppers

Stir together and refrigerate!

Finished Pasta

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